PECAN CRUSTED TROUT WITH PEACH MANGO SALSA

It tasted better than it looks.

Okay, so this doesn't look as lavish as a book might have made it, but it tasted just as good.

Cover your trout with some dijon mustard so that the crushed pecans will stay on there, and then fry that sucker in a skillet in just a little oil... you don't want to drown it, but you want the pecan coating to crust up the fish.

For the salsa, I don't really remember what all is in it, but it has something to do with red onions, diced peach and mango, vinegar, plain yogurt and other stuff. Okay, to be honest, this was like three months ago, and I just don't remember, but the photo was on my camera, so here you go in all it's glory.

Makes some servings

GREEN CURRY CHICKEN

Green curry paste mixed with other stuff, and of course coconut milk will make you happy... especially if you use a lot of sauce in your dish. The spicier the better..

This Green curry chicken dish began with a quick sauteeing of green pepers, onions, garlic, and chicken. Just for a minute or so. Remove this from your pan and then add in a cup of coconut cream and a package of green curry paste (you can get this at an Asian market if they don't have any at a regular grocery store). Speaking of Asian markets, you should definitely visit you, because of all the wonderful ethnic ingredients you can get there.

Simmer your mixture of cream and curry until beads form and then add back in vegetables, garlic, and chicken; and cover with remaining coconut milk. Splash with rice wine vinegar and sprinkle your mess with curry, tofu cubes, mushrooms, ginger, fresh basil leaves and simmer until chicken is cooked.

After you're done cooking add a little oyster sauce or soy sauce for taste and serve over rice or noodles.

Makes 4 servings

SWEET WINE SHRIMP

The mess you see here actually turns out much prettier than it looks.

This meal is good to make for people who like sweet foods, and for that matter, those who don't. It's pretty simple.

I sauteed the onions and garlic for just a minute in some butter, adding the peelied shrimp, tomatoes and apple pieces. Cook all together until shrimp is about to turn pink. At this point, add the chicken stock and white wine, as well as a little butter and some Frank's hot sauce. Let this simmer down for about 3-4 minutes and then add the parsley ... cook all this for about one more minute or until you feel like it, but be sure not to ruin the shrimp by cooking them too long.

Oh yeah, I forgot to mention before you start all this, you might wanna make the pasta on another stove eye and then in the oven (preheated to 375-degrees), cook the butternut squash halves. Inside each half, put a little melted butter, brown sugar and honey. You may be able to see the pool that's floating in the one to the right. Anyway, place each of those in the oven for about 20-30 minutes I think (I can't really remember).

So really, you should make the pasta and squash and then make the shrimp as mentioned above. That's what you get.

Make this remoulade sauce to enhance the meal.

Makes 4 servings